1 whole chicken
2 cans Rotel tomatoes
1 pkg. enchilada seasoning
1 pkg. corn tortillas
1 can tomato paste
Shredded Cheddar and Monterey Jack cheese

Coil chicken until meat falls off bone. Chop finely or use food processor. Mix 2 cans Rotel and enchilada seasoning (use tomato paste to reduce spiceness if desired). Moisten and warm tortillas. Mix 2/3 of Rotel and all of chicken. Roll in corn tortillas. Pour remaining sauce over rolled enchiladas. Cover with cheese. Cook in preheated oven at 350 degrees until cheese is melted.